1 1/2 c. Grape Nuts cereal
1/4 c. apple juice concentrate

Pour the Grape Nuts into a non-stick 9 inch pie pan. Add the juice and stir until the Grape Nuts are moist. Press into the pan to form a crust the shape of the pan. Set aside while you make the filling.

FILLING:

2 med. size apples
1/2 c. raisins
1/2 c. frozen or fresh blueberries
1/4 tsp. cinnamon
1 1/4 c. apple juice concentrate
1/4 c. water
3 tbsp. cornstarch

Peel and core the apples; cut into small chunks and distribute over crust. Distribute the raisins and blueberries over the apple pieces, reserving a few blueberries for a garnish. Sprinkle cinnamon over the top and over with aluminum foil. Bake for 40 minutes at 350 degrees. Remove from the oven, but leave foil on while you prepare the topping.

TOPPING:

Pour the juice concentrate and water into a small saucepan. Add the cornstarch and stir well until the mixture is smooth. Cook over high heat, stirring constantly. Keep stirring and suddenly the mixture will begin to thicken. When it does, continue stirring rapidly until mixture looks practically transparent. Pour it immediately over the pie and smooth it around. Garnish with about 20 blueberries. Can be eaten immediately but tastes better if refrigerated a few hours.